Xristos anesti! Today is Orthodox Easter, the biggest celebration in the Greek Orthodox church, and my favourite time of year – there really is nothing like it for for epic feasting. Last week we started preparations by baking about 25 flaounes (yiayia needed to do a test batch with a new starter her friend had given her), and this week she made 100 more. I’ve been baking today and I can guarantee she’ll have made a million biscuits too. And of course there are the daily church services (I did all the 5am ones one year, killer).

The last few weeks have been a bit mad, hence the lack of recipe writing and posting – I’ve really missed it. I’m back at work a bit more, been doing more in the kitchen, there have been a lot of appointments and a few trips, and for some reason it seems like we’ve gone from 0 – 60 in a short space of time. Also I’m really missing Archie at the moment too, I think specific occasions and days highlight his absence. Don’t take me wrong, I always miss him, but I was having some better days. On the way home from work the other day I become inconsolable as I walked through the (very sunny) park by my house, it was swarmed with families and buggies and the realisation that I shouldn’t be back at work yet and that should be me in the park was like a punch in stomach, face and heart. Some days its manageable, others not so much. But I guess celebrations and holidays you just notice the absence of a loved one that little bit more. Today would’ve been his first Greek Easter.

Kourabiethes and coffee. Photography by Laura Edwards.

So, I’m taking it easy today. Church in the morning, lunch with my wonderful, gorgeous and crazy family and I’m going to eat everything that is put in front of me and just let it all hang out. I will start my Mexico diet on Monday?!

It’s a terrible cliche but certain smells really do transport me straight back to specific times and places, and bergamot is one of those smells. A little scratch of the skin and bang! I’m in the Troodos mountains in Cyprus. My Grandpa’s village uses fresh bergamot to flavour their famous ‘Phini delight’ – their take on Turkish delight. I am obviously terribly biased but it is insanely good and nothing like some of the rubbery rubbish you get. It’s soft and silky and melts in your mouth. And the bergamot flavour is so much more delicate than rose water. Whoever goes over to visit the motherland always brings a load of boxes back and it has to be rationed amongst us. We can’t get enough of the stuff.

A very Greek bundt

Unfortunately bergamot isn’t that widely available over here. Most commonly known to us Brits for its presence in Earl Grey tea (and perfumes and candles) the fruit itself can be hard to get hold of. But it’s not impossible, and if you live near a Mediterranean greengrocers or a good farmers market you might be in luck. Unlike oranges, the flesh is too sour to eat straight up, but that makes it perfect for cooking with, and I’ve made one of the best limoncello style liqueurs before with a bag or bergamots and a bottle of gin. I’ve also got a batch of bergamot and orange blossom truffles on the go at the moment, but I’ll have to get back to you on that one (so far so good). Read more…

Perfect for cake decorating or crushed up like a praline. Gorgeous over ice cream…

Almond brittle

ALMOND BRITTLE

75g flaked almonds

300g white caster sugar

bronze sprinkles, optional

unflavoured oil

Line a baking try with greaseproof paper and lightly grease with a little oil. Scatter the almonds over the tray and leave to one side.

Place the sugar in a large non-stick frying pan and shake it so it is an even layer. Place the pan on a medium heat and gently and carefully melt the sugar. Do no stir it or it’ll crystallise, just give it a swirl to mix all together. As soon as all the sugar has melted and is a beautiful deep golden colour, remove from the heat and pour over the almonds, so you have a large sheet of caramel brittle. Quickly sprinkle with the bronze sprinkles, if using and leave to one side to set.